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 table acids and oxyds, by using the names of the two substances which would compose their bases: They would thus become hydro-carbonous acids and oxyds: In this method we might indicate which of their elements existed in excess, without circumlocution, after the manner used by Mr Rouelle for naming vegetable extracts: He calls these extracto-refinous when the extractive matter prevails in their composition, and refino-extractive when they contain a larger proportion of refinous matter. Upon that plan, and by varying the terminations according to the formerly established rules of our nomenclature, we have the following denominations: Hydrocarbonous, hydro-carbonic; carbono-hydrous, and carbono-hydric oxyds. And for the acids: Hydro-carbonous, hydro carbonic, oxygenated hydro-carbonic; carbono-hydrous, carbono-hydric, and oxygenated carbono-hydric. It is probably that the above terms would suffice for indicating all the varieties in nature, and that, in proportion as the vegetable acids become will understood, they will naturally arrange themselves under these denominations. But, though we know the elements of which these are composed, we are as yet ignorant of the proportions of these ingredients, and are still far from being able to class them in the above methodical manner; wherefore, we have determined to retain this